Walker's Blue Ribbon Apple Pie
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
-
Crust
- 473.18 ml flour
- 4.92 ml salt
- 236.59 ml Crisco
- 14.79 ml vinegar
- 78.78 ml milk
-
Filling
- 907.18 g apples, peeled and sliced, see note (approx 10-12)
- 177.44 ml fresh cranberries (or frozen)
- 118.29 ml chopped nuts, any kind
-
Mix
- 236.59 ml sugar
- 7.39 ml ground cinnamon
- 29.58 ml flour
directions
- The apples should be Ida Red or Northern Spy.
-
Crust:
- Mix flour, salt and shortening until if forms a soft dough then add the vinegar and milk. Mix well. Wrap dough in plastic wrap and refrigerate overnight.
-
The Pie:
- Roll out half the dough on a floured surface and lay in plate.
- Mix the sugar, cinnamon and flour. Sprinkle a tablespoon of this mix over the bottom of the crust. Add the remainder of the cinnamon sugar mix to the fruit and stir together. Pour into pie shell.
- Roll out the top crust and make small slits in it with the handle of a fork to let out steam while baking.
- Brush water onto the rim of the bottom crust and lay the top crust over the filled pie shell, pinching the edges of the top and bottom crusts together.
- Optional: Sprinkle sugar over top.
- Bake at 450°F for 15 minutes, then reduce heat to 350°F and bake 45 minutes more.
- One 10 inch pie.
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